Honduran coffee profiles differ depending on the region and micro-climate that the coffee beans were grown in, but the overall, robust flavors consist of a strong sweetness with well-balanced acidity and a rounded body. The tasting notes are often fruity with tones of caramel, chocolate, vanilla, and hazelnut.

The terroir, or environment in which the coffee is grown, is one of them. Honduran coffee has unique flavor characteristics resulting from its soil, climate, and altitude. And by growing single-origin coffees, farmers can focus on maximizing the potential of their land to produce the best-tasting coffee possible.

Honduras coffee has the quality potential to challenge the best Guatemalan lots in cup taste. Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem… …more and flavor.

In Honduras you will find six primary coffee regions, which accounts for the differences in tastes and aromas you may experience in coffee from the country. These regions are: Agalta, Comayagua, Copan, El Paraiso, Montecillos and Opalaca, all of which are at a relatively high altitude and have specific micro-climates.

arabica Honduran farmers grow a mix of traditional and improved arabica varieties, including Lempira and Parainema. As part of the USDA-funded MOCCA program, WCR continues leading actions to improve coffee breeding and agronomic research in collaboration with IHCAFE and PROMECAFE.

It exists in around sixty plants, including Loose Tea (Camellia sinensis) and, of course, Coffee (Coffea). This means that you can, indeed, expect Honduras Coffee to support your focus and concentration throughout the day. Around 100-mg of caffeine comes with every serving.

Coffee came to Honduras in the 1700s by way of European coffee traders, coinciding with the spread of slavery across Latin America. Initially, coffee was produced in small quantities by small scale farmers, and large scale cultivation of coffee began in the latter half of the 20th century.

Honduras coffee production is expected to reach 7.2 million 60-kilogram bags in marketing year 2022-23, a thirty-three percent increase from the previous year.

Coffee bioactive components include caffeine, chlorogenic acids (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites.

400 milligrams Up to 400 milligrams of caffeine a day is considered safe for most adults. However, people's sensitivity to caffeine varies. If you're bothered by headaches, restlessness or anxiety, you may want to reevaluate your caffeine intake.

Coffee pulp, husks, silverskin, peel, and spent coffee grounds are common coffee by-products [5]. Generally, coffee is internationally traded as green coffee [6], and it is obtained either by the wet, semi-wet, or dry methods.

Caffeine 90.1. Introduction. Caffeine (1,3,7-trimethylxanthine) is the main active ingredient of coffee. It is a natural alkaloid that, together with theophylline (1,3-dimethylxanthine), theobromine (3,7-dimethylxanthine), and paraxanthine (1,7-dimethylxanthine), belongs to methylxanthines.

Low to moderate doses of caffeine (50–300 mg) may cause increased alertness, energy, and ability to concentrate, while higher doses may have negative effects such as anxiety, restlessness, insomnia, and increased heart rate. [2] Still, the cumulative research on coffee points in the direction of a health benefit.

Studies have found caffeine can do both good and harm. People who regularly drink coffee may be less likely to develop chronic illnesses, such as cardiovascular disease, diabetes, Parkinson's disease and some cancers. A few studies suggest they are less likely to die from heart disease and other illnesses.

Coffee is a beverage brewed from the roasted and ground seeds of the tropical evergreen coffee plant. Coffee is one of the three most popular beverages in the world (alongside water and tea), and it is one of the most profitable international commodities.

The four main coffee types are Arabica, Robusta, Excelsa, and Liberica and all four of them have radically different taste profiles.